This delicious Butternut Squash Soup is savory and has a rich depth of flavor from sage sausage. The perfect creamy fall soup.
Roasted Butternut Soup is a perfect meal for this time of year! Oh, yum! It’s full of warm, filling flavors! Today, let’s make this scrumptious soup, and I’ll show you an easy way to cut and roast those funny-shaped butternut squash!
Hey Friend, I’ve made this soup for years, and recently, I tweaked it a bit, and WOW, it is amazing!!! I am just so excited for you to try this new and improved version, too!
I’m such a soup lover! But the soups I make must be scrumptious, delicious, and so worth eating! And this one is! The inspiration for my Roasted Butternut Squash soup comes from a zero-point version HERE. The WW recipe is pretty good, but with just a little bit of effort and a couple more ingredients, this soup is spectacular! Yes, it will have more points, but so worth it!
To add more flavor, I roasted the butternut squash in 1 Tbs of olive oil. This is an extra step, but it makes such a difference. And I used chicken broth instead of vegetable broth. Gotta love a little chicken flavor.
What readers are saying:
Readers who have made this recipe are raving about it! Here is what they had to say:
What You Will Love About This Soup
- This soup is the taste of fall, with a little extra flavor from sausage.
- Roasting the butternut squash creates a deeper flavor.
- Roasted Butternut soup is so good for you.
- Everyone loves this soup.
Butternut Squash– the star of this delicious soup. Butternut is a fall/winter nutty, sweet vegetable that is nutrient-dense.
Sausage- I use Bob Evan’s sage sausage because this sausage is sage-forward. However, any breakfast sausage will work.
Onion- one large onion will give this recipe a familiar taste and depth of flavor.
Apple- just one medium apple gives another layer of flavor and sweetness.
Chicken Stock- makes the butternut squash soup. You can switch out chicken stock for vegetable stock.
Mik- adds that distinct creamy flavor to this soup. If you want it to be a little more decadent, use half and half.
How To Cut And Roast Butternut Squash
First, just how do you cut a butternut squash? This veggie seems like it would be hard to get into. However, it’s really not hard at all. It just takes a little know-how.
Before you cut into a butternut squash, make sure to wash it and dry it. Put the squash on its side and cut it into 2-3 inch slices.
Just look at that gorgeous color! A sign that it is packed with good-for-us nutrients!
Next, turn the rounds flat on your work surface with the flesh up.
And then cut the rounds in half.
Turn the rounds on its side again. Using a spoon, scoop out the “guts” of each round. Discard the seeds and stringy, fibrous strands.
Using a sharp knife, turn the half-moon squash on its side and cut off the skin in slices, as shown below. Discard skin.
Cube the flesh of the butternut squash and put it into a bowl. Add 1 TBS olive oil and salt and pepper. Mix to coat.
I used another butternut squash to make a second batch of soup, and the color of the second one was so orange.
Dump the butternut squash on a parchment line baking sheet and bake until soft and with browning edges! YUM!
The roasted butternut squash is wonderful to eat! I just add a bit of salt, a good grind of pepper, and maybe a little butter. So so delicious!
How To Store Roasted Butternut Soup
Refrigerate: Put the soup into an airtight container for 5 days.
Freeze: The soup can be frozen for up to 3 months in an airtight container. To serve, thaw in the refrigerator and heat.
What To Serve With Roasted Butternut Soup
Salad: Make this Arugula Salad with Shaved Parmesan and Pepitas. And drizzle a puckery, good lemon vinaigrette over it.
Let’s make this scrumptious soup.
SCRUMPTIOUS ROASTED BUTTERNUT SQUASH SOUP
- 1 medium or large butternut squash, peeled and chopped into 1 inch cubes
- 1 TBS olive oil
- 1/2 tsp tsp salt
- 1/2 tsp pepper
- 8 oz Bob Evan's sage sausage or other breakfast sausage
- 1 tsp olive oil
- 1 large onion, peeled and chopped
- 1 medium apple, peeled and chopped
- 4 cups chicken stock
- 1/2 cup milk
- Preheat oven to 425 degrees.
- Cut, peel and, cube butternut squash as shown on StoneGable
- Add cubed butternut squash to a large bowl and add 1 TBS olive oil and salt and pepper.
- Turn contents onto a lined parchment baking sheet in a single layer.
- Roast for 40 minutes.
- Meanwhile, cook the sausage in a dutch oven, breaking it up. When the sausage is cooked through remove to a plate.
- Add 1 tsp olive oil to the dutch oven and add the onions. Cook on medium-low heat until the onions are translucent, about 4 minutes.
- Add the apple, sausage, and chicken stock to the dutch oven and turn heat to high until it boils. Reduce to simmer. Simmer for 10 minutes.
- Turn off the heat.
- Add the milk and stir in.
- When the butternut squash is roasted add to the dutch oven.
- Using an emulsifier blending stick, blender, or food processor blend the soup in batches until smooth.
- Dish out and drizzle with a bit of milk, half and half, sour cream, or creme fraise. Serve hot.